Seventeenth dish:
Lechon Liempo (Spit-roasted Pork Belly)
Primarily, the whole lechon is the most amazing and traditional form of lechon and thus always present in every Filipino festivity compared to other lechon counterpart just like the Lechon kawali also known as "bagnet" (boiled pork belly then deep fried in a deep frying pan/wok; lit. means "kawali" -- where that name came from), Lechon liempo (Spit-roasted pork belly cooked over from the fire of charcoals in a rotisserie) and lastly the Lechon Belly (cooked over either from charcoal flames or in oven rotisserie) which was the tastiest portion of the swine where all the herbs and spices are all intact and in concenrated form -- while giving it the slow-roasted treatment that results in succulent meat and crackling skin. The rotation cooks the meat evenly in its own juices and allows easy access for continuous self-basting and, if perfectly seasoned -- this will definitely become phenomenally delicious, truly mouthwatering! While some people prefer the bony parts such as ribs from the whole lechon because they seem they can get more flavor and less fats from that portion though. I've tried it also countless times and still packs with astonishing flavor too.
Whole Lechon or simply Lechon basted using a sauce mop in Cebu's Best Lechon from Rico's Restaurant courtesy of Best of Cebu
Lechon Liempo courtesy of inCDO
Lechon Kawali/Bagnet courtesy of Panlasang Pinoy Recipes
Lechon Belly courtesy of Knorr
When this meat planted onto our table, there is no sudden whiff of aroma, not sure why there isn't anything. Maybe because of the strong wind that blows away the viand's fragrance from that humongous ceiling fan on top of us. Well anyways, let's see what this piece of meat can strike us with its characteristics.
The meat was undoubtedly tender - mild chewy with some part having semi burnt skin with blisters (chicharon-like) but still crispy with a little bitterness to it from charred skin portions, and I'm not sure it doesn't tasted great like it was fairly seasoned (was referring about its skin); while the fat were also tender and almost melt in your mouth. Even though its tender, the fact that this was fatty -- isn't truly satisfactory, because this gives you an off-putting feeling to your mouth which is way too greasy in its own character; along with its chunky raw-like fats that wasn't fully rendered was truly despicable. This is serious! Let's look at its whole counterpart which were given so much time rotating continuously, all the fats are slowly melting -- keeping the skin's surface and layered meats bathed in its natural oil (rendered pork fats) making this skin even more scrisper and thinner overtime, hence, this makes the whole pig moist as well.
The only way for you to escape from this offensive sinful meal is to pair it with soy-calamansi dip which will heighten the overall flavor and sensational effects, plus adding some chillies creates an even more kick to it whilst negating the effects of fatty fats to your tastebuds. The meat's flavor was also good, not great, not even superb. As a whole, even though it was generously seasoned it can never still change the reality that this were plain and flat, there is nothing surprising in this dish. This is something I wouldn't be going to order next time. This isn't what I'm looking for. I strongly suggest you to order anything aside from this, but still this was fine and having good taste in its own identity. If you are in search of Lechon liempo this is something for you to try.
Preferably, I love the whole lechon or the belly lechon, because for certain reasons it was even more delicious and moist over this quite dry version of "lechon" variety.
Anyhow, we still liked it, but not as much as compared to some of its lechon counterpart and sadly we just ate the 1/3 from this overall dish and took out the remaining leftovers, because there is someone in our home who will generously eat whether its greasy or not, perfect or so-so, he just difinitely want to devour what he seems looks delicious.
Blogger's note:
Well, for some people specially the youngters love this melt in your mouth fats in lechon. Somehow, this is just my overall overview for the said "dish". It is up to you how you evaluate and treat each foods according to your liking.
Anyhow! This is our experience that day. Changes may occur without prior notice, even so, this contemporary food isn't always consistent. This is the only downside of having a lot of options in their menu. They can't stay focus on their flagship dishes or so called "best seller" dishes.
I will further explore more lechon dishes around the city soon, and will definitely make comparison from which was the best lechon for you as per best experience, tasting and of course its affordability wise.
I will be posting my next blog about LECHON from Inasal de Cebu and few more, so please stay tuned. And oh! The Yummy Tummy lechon relaunched their business at Lukban st. near RD Plaza - Fitmart, opposite of Methodist church, Gensan City. Also happened that this was their grand opening day, May 27th. Typically they are serving "Lechon Belly" and lechon related dishes too, and lately they can be found in High Cube Food District (2nd floor), even so, they stop operating their business last March if not mistaken. I also heard they were the first to serve Belly Lechon in Gensan along with good reviews from their customers when I visited High Cube last time. Let's try them out soon!
Enjoy your meals po. Eat well and live well! Don't forget to enjoy eating with friends, loveones and specially with your family. ❤😋😉👍
RATINGS:
Price: ⭐⭐⭐🤔🤔
Overall Flavours: ⭐⭐⭐🤔🤔
Overall Doneness: ⭐⭐⭐🤔🤔
Authenticity/creativity: ⭐⭐⭐🤔🤔
Service: ⭐⭐⭐🤔🤔
Satisfaction: ⭐⭐⭐🤔🤔
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